Brown Butter Citrus Cake (Print View)
Fluffy citrus cake with smooth and nutty brown butter frosting creates a flavor-packed dessert that's warm and inviting.
# What You'll Need:
→ Cake
01 -
145 grams sour cream
02 -
1.5 lemons, zested
03 -
5 grams fine sea salt
04 -
5 large eggs
05 -
300 grams granulated sugar
06 -
1 orange, zested
07 -
250 grams all purpose flour
08 -
200 grams olive oil
09 -
1.5 teaspoons baking powder
10 -
1 teaspoon vanilla extract
11 -
1 teaspoon baking soda
→ Brown Butter Frosting
12 -
450 grams powdered sugar
13 -
2-4 tablespoons heavy cream
14 -
228 grams salted butter
15 -
2 teaspoons vanilla extract
# Directions:
01 -
Turn your oven to 180°C (350°F) and move the rack to the middle.
02 -
Take your sugar and citrus zest, then rub it together with your fingers in a mixing bowl. It should feel like damp sand when the oils start coming out.
03 -
Stir the sour cream, eggs, sugar, salt, vanilla, and olive oil together. Keep going for a couple of minutes till it looks fluffy.
04 -
Use a sifter for the flour, soda, and powder. Carefully fold into the wet mix. It’s okay if the batter has tiny lumps.
05 -
Use butter or oil to grease a 23cm/9-inch round pan. A non-stick pan might not need anything extra.
06 -
Pour your mixture into the pan. Bake for a half-hour, give it a turn in the oven, and bake another 20 to 30 minutes till it’s browned and a toothpick comes out clean.
07 -
Take the cake out, let it sit for at least 15 minutes, then carefully get it out of the pan to cool completely on a wire rack.
08 -
Melt the butter in a pan on medium-low. Give it a stir until it starts to smell nutty and the solids at the bottom turn golden.
09 -
Move the browned butter to a bowl that can handle warmth. Let it cool until it’s soft but not runny. Pop it in the fridge briefly if it needs help firming up, but stir now and then.
10 -
Dump the powdered sugar into the cooled butter with the vanilla. Whip it with a mixer until smooth. Add cream, little by little, to make it creamy but firm enough to spread.
11 -
Once your cake is nice and cool, spread the frosting over the top. You can smooth it out with a spatula or make fun swirls with the back of a spoon.
12 -
Keep the finished cake in the fridge. After cutting it, store the remaining slices in an airtight box and refrigerate.
# Notes:
01 -
You can bake the cake ahead of time and chill it until you’re ready to serve.
02 -
If the frosting turns out loose, just add some extra powdered sugar. If it’s too firm, a little more cream will fix it.
03 -
Olive oil makes it moist and adds a bit of fruity taste that complements the citrus.